Tiramisu Ice Cream Cake

Classic Tiramisu is a delicious Italian dessert that is composed of lady finger sponge cakes dipped in a coffee mixture and layered with a sweetened macarpone cheese. This version looks complicated, but it’s very easy to put together.

I used Pepperidge Farm Chocolate-Hazelnut Pirouette Rolled Wafers and dipped them in a combination of Espresso and Amaretto to make the outer layer of the cake. The inside is filled with java chunk ice cream and topped off with a mascarpone whipped cream.

If you want a quick, beautiful dessert to finish off your dinner party, this is the one for you! You’ll impress your guests with this cool summer treat!

Tiramisu Ice Cream Cake

1 cup brewed strong coffee

1 T espresso powder

1/4 cup Amaretto

1 can Pepperidge Farm Chocolate-Hazelnut Pirouette Rolled Wafers

1 gallon Java Chunk Coffee Ice Cream

8 ounces Mascarpone Cheese

1 cup whipping cream, chilled

1/4 cup sugar

2 heaping T marshmallow cream

1 t highly quality vanilla

1 T cocoa powder

In a medium bowl, mix together coffee, espresso powder, and Amaretto (reserve 2 T for topping); stir until espresso dissolves; set aside. Pour coffee mixture into a baking dish and roll wafer cookies (working with 3 or 4 at-a-time) in coffee mixture and transfer to wire rack set inside rimmed baking sheet.

Line tube pan with plastic wrap, pressing plastic to fit down into bottom crease (also wrap tube). Spray plastic with cooking spray. Line dipped cookies vertically around the inside of tube pan, pushing them as close together as possible; freeze until firm, about 1 hour.

Place ice cream in refrigerator for about 30 minutes to soften slightly. Transfer to a large bowl and mash and stir until workable. Dip softened ice cream into cookie-lined pan, smooth top, and wrap with plastic. Freeze until ice cream is firm, at least 6 hours or overnight, if preparing in advance.

With electric mixer on medium speed, beat mascarpone and cream until smooth and well combined. Beat in sugar, 2 T Amaretto and vanilla until soft peaks form. Add marshmallow cream and continue beating until stiff peaks form, just until peaks stand when beaters are pulled away.

Invert tube pan onto serving platter and remove plastic and discard. Using a rubber spatula, top cake with a generous amount of mascarpone cream mixture. Place cocoa powder into a fine mesh strainer and lightly dust top of cake with cocoa powder.

This can be frozen for several days before serving and kept for up to 1 week in the freezer.